Sweet gifts: quince jam with toasted nuts

I know this may seem like an odd time of the year to start making and sharing jam recipes, but I have a very good reason. I made this quince jam as a Christmas gift for my father, who absolutely loves it, especially when it is homemade.

quince-recipes

quince-jam

My grandmother was the only one in our family that used to make it – at least as far as I remember it. So this year, while going through my grandma’s recipes, I found this one and I just knew I had to try it.I made a small amount as you will see, since it was pretty hard to find quince in the week before Christmas and I must admit I ate 2 pieces by myself before even starting making anything of them. I love this fruit, but I prefer eating it raw, so that’s why all the 3 jars of quince jam will go to my father.

quince-jam-recipe

Here is an useful article about preparing jars for canning, since this is also an important step when making jams of any kind.

quince-jam-recipe-with-toasted-nuts

I guess that’s it for 2012! Happy New Year everyone!

 

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Quince jam recipe

By raluca007 Published: December 30, 2012

  • Yield: 1 lb
  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 1 hr 20 mins

This recipe yields only about 1 lb, but you can easily double it, triple it, whatever suits your needs. Just be careful to adapt your cooking time to the quantity you make.

Ingredients

  • 1,3 lb quince (you should be left with 1,1 lb after you take out the core)
  • 1,1 lb sugar
  • 1/2 cup nuts toasted (optional)
  • 1/4 lemon only the juice
  • 1 1/2 cup water

Instructions

  1. Wash and take out the core from your quince and then grate them.
  2. Put the water and sugar in a pot and let it boil for a few minutes, until it becomes syrupy, then squeeze some of the lemon juice. Add the grated quince and let it simmer on a low heat for about 45-60 minutes.
  3. While the jam is cooking, preheat your oven to 350 F/ 175 C and toast the nuts for about 10 minutes or until they become golden brown and you can easily remove the skin with your fingers (removing the skin is not necessary, only if you prefer it this way).
  4. The jam is ready once it thickens. Transfer the jam into sterilized jars and alternate with the toasted nuts: add a few nuts to the jar, then pour in some more jam and so on.

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